Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens

Abstract

Studies were carried out to isolate and identify microorganisms for probiotic use for chickens. Selection of strains included various criteria such as agreement with bio-safety aspects, viability during storage, tolerance to low pH/ gastric juice, bile, and antimicrobial activity. The strains were isolated from the crop, proventriculus, gizzard, ileum and caeca of chicken. Decimal dilution of the contents of these segments were mixed with MRS medium and incubated for 48 h at 37°C under anaerobiosis. The identity of the culture was based on characteristics of lactobacilli as presented in the Bergey's Manual of Determinative Bacteriology, carrying out bacterioscopy (morphology), Gram stain, growth at 15 and 45°C, and fermentation of different carbon sources. Based on these criteria, Lactobacillus fermentum LPB was identified and tested for probiotic use for chickens. The isolate was evaluated for poultry feeds supplement. The results showed that in comparison to the presence and effects of antibiotics, L. fermentum LPB implantation resulted in a similar effect as that of antibiotics manifested by feed efficiency in growth of chicks.

Efektivitas Probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 Sebagai Pencegah Diare pada Tikus Percobaan

“…Perlakuan Rata-rata A B C D E F 1 5,15±0,66 6,64±0,77 6,34±0,33 6,60±0,19 6,69±0,20 5,84±0,29 6,21±0,70 A 2 5,56±0,50 6,08±0,92 5,90±0,41 5,98±0,55 5,88±0,62 5,23±0,67 5,77±0,63 B 3 6,06±0, (Reque et al, 2000). Selain memproduksi asam organik terutama asam laktat, L. plantarum A-1 menghasilkan senyawa bakteriosin yang disebut dengan plantaricin ASM-1 yang mampu menghambat pertumbuhan E. coli (Hata et al, 2010).…”

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes

“…According to Sharpe and Pettipher (1993), this heterofermentative Lactobacillus specie has predominated in different kinds of spoiled herring. Also, it has been frequently identified in chickens (Reque et al, 2000), a Balinese sausage (Antara et al, 2002), or boza, a traditional Bulgarian fermented beverage (von Mollendorff et al, 2006).…”

AISLAMIENTO, IDENTIFICACIÓN Y CARACTERIZACIÓN PARCIAL DE LAS PROPIEDADES PROBIÓTICAS DE CEPAS DELactobacillussp. PROCEDENTES DEL TRACTO GASTROINTESTINAL DE POLLOS DE CEBA ISOLATION, IDENTIFICATION AND PARTIAL CHARACTERIZATION OF THE PROBIOTIC PROPERTIES OFLactobacillussp. STRAINS OBTAINED FROM THE GASTROINTESTINAL TRACT OF BROILERS

“…Tal es el caso de Lactobacillus plantarum LPB, cepa evaluada por Reque et al (2000), la cual sobrevivió en altas concentraciones de bilis: 3 y 10 %. Ehrmann et al (2002) verificaron también esta capacidad en cepas de Lactobacillus salivarius TMW 1.992 y Lactobacillus animalis TMW 1.972, aisladas de patos.…”